Liquid egg product

ABSTRACT

A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.

FIELD OF INVENTION

This invention relates to a liquid egg product which containsnutritional additives, namely omega-3 fatty acids.

BACKGROUND TO THE INVENTION

Liquid egg, i.e. egg out of the shell, is conventionally subjected topasteurization to eliminate Salmonella but the pasteurization conditionsemployed do not destroy all organisms capable of spoiling egg productsheld under refrigeration temperature above freezing (about 4° C.). Thesurvival of spoilage organisms in pasteurized liquid whole egg productcombined with conventional packaging technology, results in productswith limited shelf-life, namely about 7 to 14 days at about 40° F.(about 4° C.). This requires freezing and frozen distribution systems tobe employed.

In general, there is a temperature/time relationship with respect toconventional pasteurization conditions. It is also known that theshelf-life of liquid egg products can be increased by increasing theseverity of the pasteurization conditions by increasing thepasteurization temperature for the same time period or increasing thetime period for the same pasteurization temperature. Suchultrapasteurization provides a functionally acceptable liquid eggproduct with a longer shelf-life, from about 4 to about 36 weeks. Apredetermined time and temperature are chosen for theultrapasteurization procedure to impart a preselected shelf-life to theliquid egg product.

There has been increasing interest in the role of omega-3 fatty acids,found in fish and fish oils, for the prevention and management ofcardiovascular disease as well as other health benefits. The omega-3fatty acids (n-3 polyunsaturates) of particular interest forcardiovascular care include eicosapentaenoic acid (EPA; 20:5n-3) anddocosahexaenoic acid (DHA; 22:5n-3). Omega-3 fatty acids also exist inplant sources, but mainly in the form of α-linolenic acid (ALA or LNA),which undergoes a small degree of metabolism to EPA and DHA.

The mean daily intake of EPA+DHA in a typical North American diet,namely approximately one fish serving every 10 days, approaches 0.13g/day, or approximately 0.15% of the total dietary fat intake, wellbelow recommended minimum levels for EPA+DHA of at least about 0.65g/day, preferably about 1 g/day. This deficiency may be improved byincreasing fish intake or fish oil intake.

However, many people find fish to have a “fishy” taste which militatesagainst increased fish content in the diet. There is also a perceptionthat fatty fish consumption is fattening. In addition, capsules of fishoil are sometimes found unacceptable for swallowing by many people. Inaddition, fish oil capsules can induce fishy tasting burpings, whichmany people find unpleasant, and nauseous.

SUMMARY OF INVENTION

The present invention provides a novel manner of delivering fish oil insufficient quantity to meet dietary needs while avoiding the drawbacksof the prior art. In essence, the present invention uses liquid egg,i.e. egg out of the shell, as a carrier for omega-3 (n-3) fatty acids,particularly as found in fish oil. In accordance with the presentinvention, an emulsified liquid egg product is provided in which omega-3fatty acids, including EPA and DHA, are homogeneously dispersed ordissolved. The liquid egg product masks any “fishy” taste and yetenables a daily minimum dosage of omega-3 fatty acids, particularly EPAand DHA, to be delivered. The liquid egg may be egg white, egg yolk orcombinations thereof in any desired proportions, as discussed in moredetail below.

Accordingly, in one aspect of the present invention, there is provided afood composition comprising liquid egg and at least one omega-3 fattyacid contained therein, preferably in an amount of about 100 to about1500 mg of omega-3 fatty acid per 100 g of composition, more preferablyabout 500 to about 1000 mg of omega-3 fatty acid per 100 g ofcomposition.

The omega-3 fatty acid preferably includes eicosapentaenoic acid (EPA)and/or docosahexaenoic acid (DHA). In a preferred embodiment, theomega-3 fatty acids are provided by fish oil, which is emulsified in theliquid egg. The fish oil may be present in an amount to provide about0.65 or about 1.5 g of EPA+DHA per serving of 125 g of food composition,preferably in an amount of about 2 to about 5 wt % of the composition.However, plant sources of omega-3 fatting acids, including ALA, also maybe used.

In accordance with another aspect of the present invention, there isprovided a method of forming a food composition, which comprises formingan emulsion of at least one omega-3 fatty acid in liquid egg. Theomega-3 fatty acids preferably include eicosapentaenoic acid (EPA)and/or docosahexaenoic acid (DHA), preferably provided in the form offish oil. The fish oil is preferably utilized in an amount to provideabout 0.65 to about 1.5 g of EPA+DHA per 125 g of food composition.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a schematic representation of a procedure employed in oneembodiment for the production of the product of the present invention.

GENERAL DESCRIPTION OF THE INVENTION

As noted above, the present invention provides a nutritious source ofomega-3 fatty acids. The source of omega-3 fatty acids may be anyconvenient material containing such fatty acids, particularly thosematerials rich in EPA and/or DHA. Such source of omega-3 fatty acids isparticularly provided by fish oils and the invention is described hereinparticularly with reference thereto. However, other sources of suchfatty acids may be used, including algae, seal oil, flax oil, walnut oiland soybean oil. A mixture of such omega-3 fatty acid sources may beemployed.

The amount of omega-3 fatty acid present in the liquid egg product mayvary widely, depending on the source of the omega-3 fatty acid and itsfatty acid profile. In general, the liquid egg product of the presentinvention contains about 100 to about 1500 mg of omega-3 fatty acids per100 g of liquid egg product, preferably about 500 to about 1000 mg/100 gof liquid egg product.

In producing the liquid egg product of the invention, eggs may be firstseparated into albumen and yolks. Normally, whole eggs have about 60%white and about 40% yolk. In providing an egg product in accordance withone embodiment of the invention, a weight ratio of about 100:1 to about1:100 albumen:yolk, preferably about 92:8, is employed. By reducing theproportion of egg yolk in relation to that present in whole eggs, thecholesterol and fat level of the product of the invention can be reducedin comparison to regular shell eggs. Egg white alone may be used, ifdesired, in providing the product of the invention. In addition, fishoil or other source of omega-3 fatty acids may be added to egg yolksalone to provide a concentrate for mayonnaise manufacturers and otherproducts, to provide a more nutritional mayonnaise.

When employing both egg yolk and egg white, egg yolk and part of the eggwhite are first mixed together before the remainder of the egg white isblended into the mixture, in order to obtain a well blended and uniformmixture of egg white and egg yolk. Usually, about 40 to about 60% of theegg white is initially blended with all the egg yolk before theremainder of the egg white is blended in.

In addition, during blending in the remainder of the egg white, lecithinmay be added as an emulsifier to assist in binding the fish oil into theliquid egg. Generally, about 0.1 to about 0.2 wt % of lecithin may beused, preferably about 0.125 to about 0.175 wt %. Other food-gradesurface active agents may be employed including emulsifiers and modifiedstarch, trogacanth gum, trogacanth replacers.

Since it is preferable to have a product similar in colour to fresheggs, when less than the full yolk proportion of the egg is used,food-grade coloring may be added to increase the yellowness of theproduct. In general, beta carotene is used for this purpose, generallyin an amount of about 0.04 to about 0.08 wt %, preferably about 0.05 toabout 0.07 wt %. Other food-grade additives may be used to obtainsimilar results, including carrot extracts, anatto and various naturaland synthetic colorants.

Another additive which may be employed is citric acid, which assists inholding the color when the liquid egg product is cooked, such as inmaking scrambled eggs or omelettes. Generally, about 0.04 to about 0.08wt % of such citric acid, preferably about 0.05 to about 0.07 wt %, maybe employed. Other materials which may be employed for this purposeinclude sodium pyrophosphate and monosodium phosphate.

A thickening agent, which may be prehydrated xanthan gum, also may beadded, generally in an amount of about 0.03 to about 0.07 wt %,preferably about 0.04 to about 0.06 wt %. The presence of the xanthungum imparts an additional mouth feel to the final cooked product. Thexanthun gum also assists in particulate suspension and control ofseparation of oils and fats. The xanthun gum may be used in a blend witharabic gum. Other food-grade gums which may be used include guar, locustbean gum, karaya, carrageenans, arabic gum, agar gum, alginates, gumtrogacanth, or blends of two or more of such gums.

Following blending of the balance of the egg white with the initialmixture of yolk and egg white, the fish oil also is blended into themix. The amount of fish oil added depends on the concentration of thefish oil employed and generally is sufficient to provide, in a servingof egg product, such as scrambled eggs or omelettes, an amount equal tothe recommended dietary amount of EPA and DHA, for example, from about0.65 to about 1.5 g of EPA+DHA per serving of about 125 g of liquid eggproduct. In general, the amount of fish oil added is about 2 to about 5wt % of the liquid egg product.

The present invention preferably utilizes menhaden fish oil, preferablyrefined to decrease or remove fish odor and taste. However, the oil fromany oily fish may be used, including sardines, mackerel, trout, tuna,halibut and salmon, as well as mixtures of fish oils derived from two ormore of such oily fish.

Other additives which may be used include egg yolk flavor, when lessthan the full yolk proportion of the egg is used, generally used inamounts of about 0.02 to about 0.04 wt % along with the fish oil.

Alpha tocopherols may be added to the product as a preservative againstthe oxidation of fats and thereby act to extend the shelf-life of theliquid egg product. Other food-grade antioxidants which may be usedinclude ascobyl palmitate and rosemary extract. The addition oftocopherols also serves to enhance the vitamin E content of the product.The tocopherols are added in an amount of about 0.01 to about 0.03 wt %.

One specific liquid egg product provided herein may comprise, in a 400kg batch: Liquid Albumen 354.9 kg Liquid egg yolk 30.82 kg Menhaden fishoil 12.80 kg Powdered lecithin 600 g β-carotene 200 g citric acid 240 gprehydrated xanthan gum 240 g Egg yolk flavor 120 g Vitamin E 80 g 400kg

Other specific formulations which may be employed include: IngredientLevel A Liquid Albumen 377.3 kg Omega Pur (menhaden oil) 12.80 kgVitamin Premix 3.00 kg Beta Carotene 0.20 kg Colour (egg) 0.12 kgXanthan Gum 0.40 kg Citric Acid 0.24 kg Lecithin 0.24 kg Flavour 4.80 kgTocopherol 0.90 kg Total 400 kg B Liquid Albumen 385.59 kg Omega Pur(menhaden oil) 12.80 kg Beta Carotene 240 g Xanthan and Arabic Gum 400 gCitric Acid 240 g Lecithin 600 g Colour 12 g Flavour 48 g Tocopherol 70g Total 400 kg C Liquid Albumen 320.00 kg Liquid Yolk 27.04 kg MenhadenOil 51.00 kg Lecithin 1.40 kg Xanthan and Arabic Gum 0.48 kg Tocopherol0.08 kg Total 400 kg

Following completion of the blending in of the various components of theemulsified egg product, the product is homogenized by applying physicalforces to the product and then pasteurized. It is important to avoidseparation of the fish oil from the egg product to effect suchhomogenization, which may be effected at a pressure about 100 to about2000 psi, preferably about 1400 psi, depending on the degree ofhomogenicity required. Such homogenization procedures are well known inthe art and may be carried out on different types of equipment. Thehomogenization step reduces the particle size of suspended materials,including egg yolk, in the composition and the potential for separationof suspended materials from the composition. Higher pressures result insmaller particle sizes and permit longer production runs on differentdesign equipment. The position and pressure used vary with theheat-treating set-up used.

Pasteurization may be effected at a time and temperature underconditions to cause at least a nine D cycle (9D) reduction in Salmonellain the product being heated, such as at least about 60° C. for 3.5minutes. Preferably, the product is treated under time and temperatureconditions to achieve ultrapasteurization and a consequentially longershelf-life. For example, ultrapasteurization may be effected for about90 seconds at about 69° C. or about 210 seconds at about 65° C.

Following pasteurization, the liquid egg product is cooled torefrigeration temperature (about 4° C.) and packaged. Alternatively, theliquid egg product may first be packaged and then pasteurized orultrapasteurized in the package.

The egg product also may be provided in frozen form and retains itsfunctionality in that form for at least six months. The liquid eggproduct may be used in cooked frozen egg pastries, omelettes and othersimilar frozen products. The product provided herein may be employed assuch to provide the cooked egg products referred to above or may be usedin a variety of food products, such as cake mixes. They may also be usedin smoothies, salad dressings and protein beverages.

In a human clinical trial, as described in detail below, 250 g ofemulsified egg product containing n-3 fatty acids were fed torecipients, which delivered approximately 10% of the subjects dailycalories and 1.3 g/day of EPA and DHA, more than the quantity obtainedby consumption of similar calories of same types of fish e.g. tuna,trout and halibut. Analysis of the fatty acid composition of serumphospholipids has been shown to be a marker of dietary n-3 fatty acidintake, thus indicating that consumption of the egg product did increaseEPA and DHA intake, respectively by 210% and 96%.

Triglycerides and the triglycerides to HDL-cholesterol ratio have beenshown to act as independent risk factors for cardiovascular disease(CVD). In the human trial reported below, it was found that the n-3fatty acids contained in the egg product caused a 32% reduction inplasma triglyceride concentrations, and a 37% reduction in the ratio oftriglyceride to HDL-cholesterol, an effect that can be estimated toreduce the risk of CVD by 10% in males. The effect is similar to aneffect that has been reported by pharmaceutical intervention withgemfibrozil. The emulsified egg product produced herein can reduce CVDwhile delivering a complete nutritional package and offers the potentialto lower the cost of health care.

DESCRIPTION OF PREFERRED EMBODIMENT

Referring to the drawing, shell eggs are received, usually at atemperature below about 13° C. and inspected and qualified and stored,generally at a temperature below about 10° C. Shell eggs are washed,generally using an alkaline washing medium generally at a pH of at leastabout 10 and having a temperature generally of at least about 43° C. andat least about 11° C. higher than that of the eggs to avoid theinfiltration of bacteria into the eggs. The washing water is renewed atleast every four hours to reduce the accumulation of bacteria in thewater.

Following washing, the eggs are selectively scanned for quality and thena disinfecting solution is applied to the eggs to reduce bacteria whichmay have adhered to the shell. The disinfecting solution generally hasan available chlorine concentration of at least about 100 ppm, but notexceeding 200 ppm.

Eggs then are broken (6) and whole egg out of the shell is separatedinto albumen and yolk. The white and yolk are then blended together inthe desired ratio, 92:8 in this preferred embodiment. The blend then isfiltered (8) to ensure elimination of any pieces of shell or otherforeign materials using a filter of any desired size, such as 1.6 mmmesh size. The blended liquid egg then is cooled (9) down to under about4° C. within about 2 hours of breaking and stored (10) such as in cleanstainless steel refrigerated silos. The liquid egg is usually stored forno longer than 24 hours.

The albumen and yolk are blended (11) with other components. In thispreferred embodiment, 30.82 kg of yolk and 165 kg of albumen are mixedfor 60 seconds. While mixing, the remaining 190 kg of albumen is added.600 g of lecithin, 240 g of beta carotene, 240 g of citric acid and 200g of prehydrated xanthan gum is mixed into the blend in a maximum periodof about 45 seconds. Thereafter, 120 g of egg yolk flavor, 80 g ofvitamin E and 12.80 kg of menhaden oil are added to the blend and themixture blended thoroughly for 2 minutes at 1735 rpm.

The blend then again is filtered (12) using any convenient mesh size,such as 1.6 mm mesh, to eliminate any remaining shell and foreignmaterial. This blend then may be stored (13), for example, using cleanstainless steel refrigerated silos. The liquid egg blend is cooled downto under 4° C. within two hours of breaking and stored for no longerthan 24 hours.

The liquid egg is passed by a magnet (14) to remove any metal particlesfrom the blend before passing through a homogenizer at 1400 psi (15) andthen ultrapasteurized at a temperature of about 68° C. or above for 90seconds. The pasteurized blend is cooled down to below 4° C. within 2hours following pasteurization in product storage vessels (16), such asclean stainless steel refrigerated silos.

The ultrapasteurized liquid egg product, after storage for no longerthan 24 hours, is packaged under sanitary or aseptic conditions in goodquality containers. The filled containers are immediately transferred tothe refrigerated finished product storage, where the containers aremaintained below 4° C.

EXAMPLES Example 1

This Example describes the preparation of liquid egg product inaccordance with one aspect of the invention (see FIG. 1).

Whole egg was separated into albumen and yolk and the albumen and yolkblended together at a ratio of 92% to 8% respectively. Liquid egg wasfiltered using 1.6 mm mesh to eliminate foreign materials, such aspieces of egg shell. 30.82 kg of yolk and 165 kg albumen were mixed for60 seconds. During such mixing, the remaining 190 kg of albumen wasadded along with 600 g of powdered lecithin, 200 g of beta-carotene, 240g of citric acid and 240 g of prehydrated xanthan gum, added over aperiod of 45 seconds. To this mixture was added, 120 g of egg yolkflavour, 80 g of vitamin E and 12.80 kg of menhaden fish oil and themixture blended thoroughly for 2 minutes at 1735 rpm.

The resulting 400 kg of emulsified liquid egg product was again filteredusing a 1.6 mm mesh filter to ensure elimination of foreign materials,including shell, and subjected to ultrapasteurization. The emulsifiedliquid egg was heated to 68.5° C., homogenized at 1400 psi and held for90 seconds at 68° C. or above to effect ultrapasteurization. Thepasteurized blend then was cooled to below 4° C. within two hours ofpasteurization.

Example 2

This Example shows the results of a clinical trial conducted using thewhole liquid egg product of Example 1.

Two groups of 16 healthy males aged 30 to 65 and having normal tomoderately elevated fasting triglycerides (>1.0 mmol/L) were servedbreakfast for 21 straight days, each serving amounting to 2500 calories.All subjects had not consumed fish or fish oil capsules two weeks priorto the study. One group was fed scrambled eggs prepared from the liquidegg product of Example 1 containing 1.7 g of total omega-3 fatty acidsand 1.4 g total of EPA+DHA (0.7 g/day of each), with toasted whitebread, non-hydrogenated light margarine, orange or apple juice, and teaor coffee with milk and/or sugar. The control group had a breakfastconsisting muffins, back bacon, frozen waffles, non-hydrogenated lightmargarine and syrup, orange or apple juice and tea or coffee with milkand/or sugar, which provided 0.05 g/day EPA and 0.2 g/day DHA. The twodifferent breakfasts were balanced for energy, protein, carbohyderateand total fat content. None of the subjects in the trial consumed fishor fish oil capsules during the trial. The subjects were tested for avariety of parameters, including body weight, blood pressure and restingheart rate. A fasting blood sample was taken from subjects after fastingovernight (at least 12 hours) and analyzed at the beginning (day 0) andat the end (day 22) of the trial. The subjects had no adverse effectswhile on either of the breakfasts. Further, no detection of a fishytaste in the emulsified egg breakfast was reported.

After the initial trial and following a wash-out period of 10 weeks, thegroups were reversed and the trial repeated. The results of the twotrials were combined and tabulated and appear in the following Tables Iand II: TABLE I EFFECTS OF BREAKFAST MEALS ON CARDIOVASCULAR RISKFACTORS* EMULSIFIED EGG BREAKFAST CONTROL BREAKFAST MEAN MEAN CHANGE PCHANGE P VARIABLE BASAL FOLLOW UP (95% CI) VALUE† BASAL FOLLOW UP (95%CI) VALUE† Weight 89.8 ± 18.0 90.0 ± 18.0 0.2 0.77 89.5 ± 17.6 89.4 ±17.7 −0.1 0.91 (kg) (−2.3 to 3.1) (−1.0 to 0.9) Body Mass Index 28.6 ±5.8  28.7 ± 5.7  0.0 0.81 28.5 ± 5.6  28.5 ± 5.7  −0.02 0.70 (kg/m²)(−0.4 to 0.5) (−0.2 to 0.1) Systolic Blood 137.6 ± 15.6  128.6 ± 15.3 −9.0‡ 0.0030 132.2 ± 21.9  131.3 ± 17.9  −0.8 0.83 Pressure (mmHg)(−14.4 to −3.6) (−9.0 to 7.3) Dystolic Blood 90.0 ± 8.7  83.4 ± 8.0 −6.5 0.0033 83.9 ± 14.5 83.7 ± 8.4  −0.2 0.95 Pressure (mmHg) (−10.5 to−2.6) (−6.8 to 6.4) Mean Arterial Pressure 105.9 ± 10.2  98.5 ± 9.4 −7.4‡ 0.0009 100.0 ± 14.7  99.6 ± 10.0 −0.4 0.88 (mmHg) (−11.1 to −3.6)(−6.1 to5.2) Pulse Rate 74.6 ± 11.9 72.8 ± 13.6 −1.9 0.49 74.2 ± 11.176.0 ± 8.9  1.6 0.44 (beats/min) (65.2 to 80.3) (−2.8 to 6.1) PulsePressure 47.7 ± 11.0 46.6 ± 12.4 −1.1 0.10 45.3 ± 16.5 47.0 ± 14.3 1.70.62 (−5.5 to 3.3) (−5.6 to 9.0) Arterial Stiffness 58.5 ± 34.7 44.3 ±18.6 −14.2 0.41 40.4 ± 14.5 46.4 ± 20.5 6.0 0.40 Index (−31.7 to 3.3)(−8.9 to 20.9) Total cholesterol 208.8 ± 40.0  205.2 ± 37.6  −3.6 0.009208.9 ± 43.3  198.1 ± 34.4  −10.9 0.06 (mg/dL) (−12.7 to 5.5) (−22.3 to0.6) LDL cholesterol 132.4 ± 25.3  139.3 ± 27.4  7.0 0.09 136.0 ± 30.3 130.2 ± 25.5  −5.8 0.04 (mg/dL) (−1.4 to 15.4)) (−61.7 to 10.8) HDLcholesterol 43.5 ± 8.1  47.0 ± 10.0 3.5 0.0089 42.5 ± 6.1  45.5 ± 7.0 3.1 0.32 (mg/dL) (1.0 to 5.9) (0.2 to 5.9) Triglycerides 164.8 ± 79.0 111.7 ± 62.2  −53.1‡ 0.0003 152.5 ± 83.5  127.1 ± 48.2  −25.4 0.16(mg/dL) (−77.7 to −28.5) (−61.7 to 10.8) HDL/LDL 0.34 ± 0.07 0.35 ± 0.070.01 0.56 0.32 ± 0.06 0.36 ± 0.05 0.03 0.0044 (−0.02 to 0.03) (0.01 to0.05) Total cholesterol/HDL 4.88 ± 1.0  4.49 ± 1.0  −0.39 0.0078 4.94 ±0.9  4.37 ± 0.6  −0.57 0.0047 (−0.67 to −0.12) (−0.9 to −0.2)Triglyceride/HDL 3.89 ± 2.0  2.5 ± 1.5 −1.42‡ 0.0001 3.58 ± 1.8  2.83 ±1.1  −0.76 0.14 (−1.9 to −0.89) (−1.6 to 0.1) Glucose 95.0 ± 17.6 95.7 ±14.6 0.71 0.76 90.0 ± 9.0 95.0 ± 10.7 5.0 0.09 (mg/dL) (−4.1 to 5.6)(−0.9 to 10.9)*Plus-minus values are means ± SD, CI denotes confidence interval, HDLhigh density lipoprotein, LDL low density lipoprotein. To convert valuesfor cholesterol to millimoles per litre, mulitpy by 0.026. To convertvalues for triglycerides to millimoles per litre, multiply by 0.0113. Toconvert values for glucose to millimoles per litre, multiply by 0.056.†P values are for the difference from Basal determined by a pairedt-test‡P < 0.05 for the comparison with the control group according to LeastSquares Differences test

TABLE II EFFECTS OF BREAKFAST MEALS ON SERUM PHOSPHOLIPID FATTY ACIDCONCNTRATIONS* EMULSIFIED EGG BREAKFAST CONTROL BREAKFAST MEAN MEANCHANGE P CHANGE P BASAL FOLLOW UP (95% CI) VALUE† BASAL FOLLOW UP (95%CI) VALUE† VARIABLE % by wt of total fatty acids 16:0 27.27 ± 1.4  27.77± 1.0  0.51‡ 0.12 27.67 ± 1.5  26.99 ± 1.2  −0.68 0.06 (−0.15 to 1.2)(−1.4 to 0.03) 18:0 13.43 ± 1.0  13.29 ± 0.8  −0.14 0.59 13.21 ± 0.7 13.17 ± 0.0.6  −0.05 0.80 (−0.69 to 0.41) (−0.44 to 0.35) 18:1 11.80 ±1.4  10.57 ± 1.1  −1.23§ 0.002 11.79 ± 1.1  12.12 ± 1.0  0.33 0.24 (−1.9to −0.53) (−0.25 to 0.91) 18:2n-6 20.80 ± 2.2  18.20 ± 1.9  −2.60¶0.0001 20.72 ± 2.6  20.79 ± 2.0  0.07 0.88 (−3.1 to −2.1) (−0.87 to 1.0)20:3n-6 3.30 ± 0.5  2.70 ± 0.5  −0.60§ 0.0001 3.31 ± 0.6  3.32 ± 0.4 0.01 0.96 (−0.78 to −0.41) (−0.25 to 0.27) 20:4n-6 (AA) 10.26 ± 2.0 9.92 ± 1.5  −0.35 0.18 10.06 ± 1.8  10.45 ± 1.8  0.39 0.04 (−0.87 to0.18) (0.01 to 0.76) 20:5n-3 (EPA) 0.63 ± 0.3  1.95 ± 0.5  1.32¶ 0.00010.69 ± 0.3  0.64 ± 0.2  −0.06 0.09 (1.1 to 1.5) (−0.12 to 0.01) 22:5n-30.95 ± 0.2  1.19 ± 0.2  0.25¶ 0.0001 0.97 ± 0.2  0.99 ± 0.2  0.02 0.46(0.16 to 0.33) (−0.03 to 0.07) 22:6n-3 (DHA) 2.47 ± 0.5  4.83 ± 0.6 2.36¶ 0.0001 2.45 ± 0.6  2.39 ± 0.5  −0.06 0.41 (2.0 to 2.7) (−0.23 to0.10) Σn-6 36.08 ± 1.6  32.31 ± 1.6  −3.76¶ 0.0001 35.77 ± 2.0  36.21 ±1.3  0.44 0.76 (−4.3 to −3.2) (−0.36 to 1.2) Σn-3 4.47 ± 0.7  8.49 ±1.1  4.03¶ 0.0001 4.47 ± 0.7  4.44 ± 0.5  −0.04 0.26 (3.5 to 4.6) (−0.29to 0.21) n-3:n-6 0.12 ± 0.02 0.26 ± 0.04 0.14¶ 0.0001 0.13 ± 0.02 0.12 ±0.01 −0.0007 0.87 (0.12 to 0.16) (−0.009 to 0.007) EPA:AA 0.06 ± 0.030.20 ± 0.06 0.14¶ 0.0001 0.07 ± 0.02 0.06 ± 0.02 −0.007 0.04 0.12 to0.17) (−0.01 to −0.0002) DHA:AA 0.25 ± 0.08 0.50 ± 0.1  0.25¶ 0.00010.25 ± 0.08 0.24 ± 0.07 −0.01 0.08 (0.20 to 0.29) (−0.03 to 0.002)*Plus-minus values arc means ± SD, CI denotes confidence interval, AAarachdoinic acid, EPA eicosapentaenoic acid, DHA docosaehexaenoic acid,†P values are for the difference from Basal determined by a pairedt-test‡P < 0.05 for the comparison with the control group according to LeastSquares Differences test§P < 0.01 for the comparison with the control group according to LeastSquares Differences test¶P < 0.001 for the comparison with the control group according to LeastSquares Differences test

In this randomized cross-over study, the emulsified egg breakfastcontaining n-3 fatty acids significantly lowered, by 32%, the plasmatriglycerides (TG) and the TG:HDL-C (high density lipoproteincholesterol) ratio, by 37%, whereas no such effects were observed withthe control breakfast. The emulsified egg breakfast containing n-3 fattyacids significantly increased EPA, by 210%, DHA, by 96%, the ratio ofn-3:n-6 fatty acids, by 120%, EPA:AA (arachidonicacid), by 230%, andDHA:AA, by 100%, in the serum phospholipid from the baseline. All threeof the n-6 polyunsaturated fatty acids (18:2n-6, 20:3n-6 and 20:4n-6)decreased significantly with consumption of a n-3 fatty acidsupplemented breakfast.

The use of the emulsified egg product prepared in Example 1 as afunctional food offers significant potential for reducing selected riskfactors for cardiovascular disease and has a TG (gemfibrozil-like)lowering effect.

Example 3

This Example shows the utilization of the product of the presentinvention in the provision of a variety of food products.

1. Smoothies

Because they are pasteurized, the liquid egg products provided hereinmay be added to smoothies and shakes. The following are two recipes forsmoothies.

Basic Smoothie

-   ¼ cup (50 mL) liquid egg product (Example 1), well shaken-   ½ cup (125 mL) ripe banana, chopped-   ½ cup (125 mL) clear fruit juice-   ¼ cup (50 mL) low-fat vanilla yogurt    Berry Powerful Smoothie-   ¼ cup (50 mL) liquid egg product (Example 1), shaken-   ½ cup (125 mL) frozen raspberries, blueberries or strawberries-   ½ cup (125 mL) cranberry juice-   ¼ cup (50 mL) low-fat vanilla yogurt-   1 tbsp (15 mL) liquid honey

The ingredients were combined in a blender. Each smoothie combinationmakes 2 cups/500 mL.

2. Caesar Salad Dressing

The liquid egg product of Example 1 may be used in the preparation of aCaesar salad dressing with reduced fat content. Because the liquid eggproduct is pasteurized, it is ideal for use in salad dressings. Thefollowing is a recipe.

Ingredients

-   4 tbsp (50 mL) liquid egg product (Example 1), well shaken-   2 tbsp (30 mL) grated Parmesan cheese-   2 tbsp (30 mL) red wine vinegar-   1 tbsp (15 mL) lemon juice-   1 tsp (5 mL) Dijon mustard-   ½ tsp (2 mL) Worcestershire sauce-   ½ tsp (2 mL) anchovy paste-   ¼ tsp (1 mL) pepper-   2 cloves garlic-   ¾ cup (175 mL) extra virgin olive oil    Directions

In a blender, the liquid egg product, cheese, red wine vinegar, lemonjuice, mustard, Worcestershire sauce, anchovy paste, pepper and garlicwere blended. With the blender motor running, olive oil was drizzled in.The blend was tasted and salt added to taste.

The product may be used immediately or covered and stored inrefrigerator for up to 7 days. The recipe made 1 cup (250 mL). For 8cups (2 L) of romaine lettuce, ⅓ cup (75 mL) dressing is used and servessix.

3. Smoked Salmon Scramble Egg Pita

Ingredients

-   1 tsp (5 mL) vegetable oil-   ¼ cup (50 mL) finely chopped red onion-   1 carton (250 mL) liquid egg product (Example 1), well shaken-   ½ cup (125 mL) light smoked salmon flavoured cream cheese spread-   2 tbsp (30 mL) chopped chives-   2 whole wheat pitas-   Tomato slices-   Lettuce-   Salt and pepper    Directions

The oil was heated in a non-stick skillet set over medium heat. Onion,salt and pepper were added and cooked, stirring often, for 5 minutes oruntil softened. Liquid egg product was poured in and cream cheese addedby the spoonful. The mixture was stirred and cooked until the eggs weresoftly set and the cheese was fully incorporated. The chives were thenstirred in. The eggs were divided between two halved pitas. The recipeserves four.

SUMMARY OF THE DISCLOSURE

In summary of this disclosure, the present invention provides a novelliquid egg product which has fish oil homogenized therein to provide asource of omega-3 fatty acids. Modifications are possible within thescope of the invention.

1.-23. (canceled)
 24. A method of forming a food composition, whichcomprises: forming an emulsion of at least one omega-3 fatty acid inliquid egg.
 25. The method of claim 24 wherein said omega-3 fatty acidincludes eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA).26. The method of claim 25 wherein said omega-3 fatty acid is providedin the form of fish oil and said fish oil is emulsified into the liquidegg.
 27. The method of claim 26 wherein said fish oil is utilized in anamount to provide about 0.65 to about 1.5 g of EPA+DHA per 125 g of foodcomposition.
 28. The method of claim 26 wherein said liquid eggcomprises liquid egg white and liquid egg yolk, about 40 to about 60% ofthe egg white initially is blended with the egg yolk and then theremainder of the egg white is blended with the blend of egg white andegg yolk.
 29. The method of claim 28 wherein, during blending of theremainder of said egg white, at least one additional component of thecomposition is added selected from the group consisting of anemulsifier, a food grade color when less than the full yolk proportionof the egg is used, citric acid and a thickening agent.
 30. The methodof claim 29 wherein, following addition of the remainder of the eggwhite, the fish oil is blended into the mixture.
 31. The method of claim30 wherein, following blending of the fish oil, the product ishomogenized and pasteurized.
 32. The method of claim 31 wherein saidhomogenization step is effected at a pressure of about 100 to about 2000psi.
 33. The method of claim 31 wherein said pasteurization step iseffected at a temperature and for a time under conditions to cause atleast a 9D reduction in Salmonella in the product.
 34. The method ofclaim 31 wherein said pasteurization step is effected at a temperatureand for a time under conditions to achieve ultrapasteurization.
 35. Themethod of claim 34 wherein said time and temperature are about 90seconds at 69° C. or about 210 seconds at about 65° C.
 36. The method ofclaim 31 wherein the pasteurized product is cooled to refrigerationtemperature and packaged.